Margot Harris for the Jersey JournalYou'll win extra bonus points this Valentine's Day with these scrumptious scones

Since Valentine’s Day falls on a Monday this year leaving little time for breakfast in bed, I’ll be whipping up a quick batch of these scones for my loving fiancé. I enjoy this recipe because 1) is is incredibly tasty and 2) it only takes 30 minutes from start to finish!

The scones store really well in tupperware (up to 3 or 4 days), but they probably won’t last that long. One taste will have you coming back again and again. These are super-soft and delicious. Serve them with your favorite type of jam. May I suggest red raspberry to flow with the holiday theme?

I often make regular round scones for weekend brunches, but this time around to give them a loving touch I’ve shaped them into hearts. Surprise your loved ones with these tasty treats this year and you’ll be sure to be rewarded with hugs and kisses all around.

Note: If you can’t find Devonshire cream for serving (which I highly recommend), you can use crème fraiche or whipped cream.

Sweetheart Breakfast SconesYield: 5 large or 7 medium scones

2¾ cups all-purpose flour

3½ tsp baking powder

½ tsp salt

3½ Tbsp granulated sugar

3 Tbsp unsalted cold butter, cut into small cubes

1 cup + 2 tsp milk (1%, 2% or whole), divided

1 egg

Strawberry or raspberry jam for serving

Devonshire cream for serving

Preheat oven to 425˚F. Line a baking sheet with parchment paper or spray a non-stick pan with cooking spray.

Combine flour, baking powder, salt, and sugar in a medium bowl. Stir to combine. Add cold butter to dry ingredients and using a pastry blender or two forks to mix butter into flour until mixture resembles course sand (can also do by hand using fingers to blend butter into flour).

Make a well in the center of the mixture and pour in 1 cup milk. Stir until a smooth dough forms, will be slightly sticky. Turn dough out onto lightly floured surface. Pat down so that dough is ½-inch thick. Using heart-shaped cutter, cut out shapes and place on prepared pan. Remold remaining scraps to form more hearts until all dough is used.

Whisk together egg and remaining 2 tsp milk. Brush onto surface of scones, allow to dry. Brush on second coating of egg wash. Bake scones for 10-15 minutes until golden in color, firm but not dry.

Slice through center and serve with jam and Devonshire cream (also know as clotted or double cream).